• Butternut Squash
  • ½ cup freshly grated parmesan or pecorino cheese
  • 1 tsp. dried oregano
  • ¼ tsp. dried thyme
  • 2-3 garlic cloves, peeled and minced
  • 2 tbsp. olive oil

Preheat oven to 375°. Cut the long neck from a butternut squash. Peel and slice it into ¼ inch thick medallions.

Place medallions onto a lightly oiled baking pan and season with sea salt.

Roast 15 minutes. While squash is cooking, in a medium sized mixing bowl, combine cheese, oregano, thyme, garlic and olive oil.

After 15 minutes, flip squash medallions over, and top with the cheese/garlic/oil mixture (about 1-2 tbsp per piece of squash.). Roast an additional 15 minutes.